Sky wrote:
>
> Melba's Jammin' wrote:
> >
> > That's an item that my local Cub Foods sells in their deli; it's a very
> > popular seller.
> >
> > I made my version this afternoon for supper tonight if I decide to fix
> > supper. :-) If I don't, we'll have it with roast chicken tomorrow.
> >
> > What I did:
> >
> > Scrubbed and oiled 'some' baby new potatoes, red skins;
> > Diced up about 1/3 cup of onion;
> > Cut about 5 slices of extremely meaty and lean bacon from the pigmeat
> > guy, and fried them up in a non-stick skillet until they were kind of
> > crispy;
> > Dissolved about 1/4 tsp chicken base in about 1-1/2 tbsp water;
> > Mixed a glob (maybe 1/3-cup?) of mayo with about 1/2 cup of Daisy sour
> > cream (have you ever looked at the ingredient list in other 'sour
> > creams'? Jeez.)
> >
> > I put the onions in a bowl and diced about 6 leetle spuds into the bowl.
> >
> > I added the mayo to the reconstituted chicken base (there's a flavor to
> > this salad that made me think there was some chicken something involved)
> > and mixed it up (pretty thin, gulp).
> >
> > Then I stirred in the sour cream and that thickened it a bit. I added
> > the bacon pieces to the dressing along with some black pepper and some
> > chives.
> >
> > I mixed some of the spuds into the dressing and then returned it all to
> > the bowl with the remaining spuds, mixed it up and stuck it in the
> > fridge for an hour or so.
> >
> > Dayam! This is eminently edible. Scoff at the chicken base, but I do
> > think that was the 'special' flavor that makes the deli stuff so good.
> >
> > Dinner is starting to look like grilled hot dogs accompanied by the
> > potato salad, some crispy kettle chips (Lay's reduced fat version) and
> > mebbe some dill pickles.
> >
> > Looks like the rest of the cooked potatoes will become parsley-buttered
> > new potatoes with tomorrow's chicken. If green beans don't require a
> > bank loan at the farmers market, I'll get some of those, too.
> >
> > Dobru' chut'!
> > --
> > -Barb, Mother Superior, HOSSSPoJ
> > rec.food.cooking
> > Preserved Fruit Administrator
> > "Always in a jam. Never in a stew." - Evergene
>
> I've always boiled potatoes in water for 'salads'. Your story/recipe
> gave me the idea to perhaps try cooking chopped potatoes in chicken
> brother instead of water. That'll definitely do something different I
> surely bet! Thanks for the inspiration
>
> Sky

Er, 'chicken broth' - dang it - 'chicken broth!'

Sky, why makes too many typos sometimes

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